Recipe

In days past, this soup involved the slow simmering of a whole chicken, but today it is prepared with less time and effort. Good with warm crusty bread.

Yield: 4 servings

Prep time: 10 Mins

Cooking time: 1½ Hrs

Ingredients

1 lb (450g) skinless chicken breasts and/or thighs

1 quart (1 liter) chicken stock

2 bay leaves

1/3 cup long grain rice

2 leeks, white and pale green parts only, cleaned and thinly sliced

2 carrots, shredded

Pinch of ground cloves

Salt and freshly ground pepper

1 tbsp chopped parsley

Directions

1. Combine the chicken, stock, and bay leaves in a large saucepan and bring to a boil over high heat, skimming off any foam. Reduce the heat to medium-low and cover. Simmer, skimming occasionally, for 30 minutes.

2. Add the rice, leeks, carrots, and cloves, and season with salt and pepper. Return to a boil over high heat, then reduce the heat to medium-low, and cover again. Simmer about 30 minutes more, until the chicken shows no sign of pink at the bone.

3. Discard the bay leaves. Transfer the chicken to a carving board, cool, remove the meat from the bones, chop it into bite-size pieces, and return it to the soup.

4. Ladle the soup into bowls and sprinkle with parsley. Serve hot.

Variation:

Traditional Cock-a-Leekie Soup: Traditionally, pitted prunes were included in this soup, and they add a delicious sweetness. Add a few with the vegetables in step 2. You can also make the soup with turkey instead of chicken, and add other vegetables such as peas, grated turnips, or potatoes.